I do.
The best pizzas (the "real" ones, like Napolitan use to say) are 22cm in diameter, thin (the slice must not stay straight when kept in hand: a pizza definitely have to folded in four to be eaten with hands), and with the minimum amount of topping necessary to give it flavour. You're eating pizza with a little of something on it, not toppings in tomato sauce with a slice of bread underneath!
It needs a 80g of fresh crushed peeled San Marzano tomatoes (no sauce), one or two leaf of basil (picked from the plant just in time), no more than 100g of "mozzarella di Bufala Campana D.O.P." (the less the better), 4g of extra virgin oil (from olives raised on cliffs facing west), and it has to be baked in a wood-fired oven at 485° C for a couple of minutes (you can go at 350°C for 5 minutes, but it's very unhortodox...).
And never ever put it in a carton box. Eat paper, instead: they have the same taste and paper is cheaper.
;-)
The denomination "Pizza Napoletana" is enforced by the EU:
http://eur-lex.europa.eu/LexUriServ/...0R0097:EN:HTML
Quote:
The first appearance of the "Pizza Napoletana" may be dated back to the period between 1715 and 1725. Vincenzo Corrado, a native of the town of Oria, and chief cook for Prince Emanuele di Francavilla, in a treatise on the foodstuffs most commonly used in Naples, stated that the tomato was used to season pizza and macaroni, thereby associating two products which have been the source of the fame of the city of Naples and the reason for its inclusion in the history of gastronomy. This quotation marks the official birth of the "Pizza Napoletana", a disc of dough seasoned with tomato.
A great number of historical documents attest to the Neapolitan origin of this culinary speciality. The writer Franco Salerno claimed that this product was one of the greatest inventions of Neapolitan cooking.
Even Italian-language dictionaries and the encyclopaedia Treccani expressly mention the "Pizza Napoletana". The expression "Pizza Napoletana" is also quoted in numerous literary texts.
There is no doubt that the first "pizzerie" (pizzerias) appeared in Naples where, until the middle of the twentieth century, this product was exclusive to the city and its pizzerias. In the eighteenth century, the city already had several shops known as "pizzerias". The King of Naples, Ferdinand of Bourbon, heard of their reputation and, in order to taste this dish in the typical Neapolitan tradition, breached court etiquette and visited one of the most renowned pizzerias. Since then the "pizzeria" has become a fashionable location, a place devoted to the exclusive preparation of the "pizza". The most popular and famous pizzas from Naples were the "Marinara", created in 1734, and the "Margherita", which dates from 1796-1810. The latter was presented to the Queen of Italy upon her visit to Naples in 1889, specifically on account of the colour of its seasoning (tomato, mozzarella and basil) which are reminiscent of the colours of the Italian flag.
Over time pizzerias appeared in every town in Italy and even abroad. However each of them, despite being located in a town other than Naples, has always linked its existence with the words "pizzeria napoletana", or used a term which in some way evokes its link with Naples, where for more than 300 years this product has retained its authenticity.
In May 1984 the "pizzaioli napoletani" drew up a brief product specification which was signed by the whole profession and registered by means of an official document witnessed by the notary Antonio Carannante of Naples.
Over the centuries the term "Pizza Napoletana" has become so widespread that everywhere, including outside Europe in Central and South America (e.g. Mexico and Guatemala) and Asia (e.g. Thailand and Malaysia), the product in question is known by its name "Pizza Napoletana", although the inhabitants sometimes do not have the slightest idea of the geographical location of the city of Naples.
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